Step 1

Combine seeds and nuts in a bowl. Set aside until needed.

Step 2

For the dressing, place all ingredients in a small food processor and whiz until smooth. Season with salt.

Step 3

Place kale, lemon juice and 1 tbs oil in a bowl. Massage kale until soft. Add all remaining ingredients except salmon and remaining oil, and toss. Divide among bowls.

Step 4

Pat salmon dry with paper towel and season skin. Heat remaining 1 tbs oil in a non-stick frypan over high heat.

Step 5

Add salmon, skin-side down, and cook for 5 minutes or until skin is crisp. Turn and cook for a further 2 minutes for medium-rare.

Step 6

Add to salad bowls, drizzle with dressing, and scatter with coriander and mint. Serve with seed and nut mixture.